Is everyone still here? Or did the apocalypse happened somewhere?
In our little corner of the world the “weather precast for the apocalypse” did not come true (luckily). It is good that I bought my christmas presents already, now I will need them !
With 4°C and a lot of mist this day should be spend on the couch, snuggeled in a warm plaid with a cup of tea and some cookies. On my cookie plate I have some old friends as well as some new. A new recipe besides the Hazelnut Bars and Allspice hats is the recipe for swedian Pepparkakaor
This delicious recipe I found on My Italian Smörgåsbord and I had to try it. It is packed with nuts, spices, malt and honey and they are very delicious. The next time would just exchange the coconut with some hazelnuts, then they will be perfect for me!
There was a small Booklet with cookie recipe in the Magazine Landlust in the November/December Issue. I fell in love with the recipe they put on the cover “tender hazelnut bars” – and so it was on top of my mental “have to try” list for Christmas baking this year.
The cookies are easy to made, you just have to form finger thick strands and cut them into 5 cm pieces. And for decorating the cookies with some chocolate stripes, they are put close to each other, so that there is no gap between them. To pipe the chocolate on all them is then easily done.
I like the Cookies very much. They are simple, but delicious– no spices will overpower the taste of hazelnuts here. And that is the magic of these cookies, they just relay on the quality of their ingredients. A perfect addition for my christmas cookie plate!
Christmas eve is now near. And the nearer this day comes the more I enjoy the fragrance of almonds, cinnamon, vanilla, clove and other spices. And when I read a recipe for Chocolate Almonds I knew instantly that I has to try this recipe. But – and I knew this instantly, too – that I would have to make spiced chocolate almonds, with cinnamon, cardamom and vanilla – just like the delicious chocolate almonds that you can buy at this time of the year.
They are not very complicated to make but to coat them with chocolate needs some time. The chocolate is added in small increments and then the almonds have to be stirred until the chocolate sets. And then the next increment of chocolate is added… And that repeatedly until the almonds are covered with a thick layer of chocolate. It is a similar principal as dipping candles.
When the almonds are done you have to find a save spot hide the almonds, otherwise small or big christmas mice will eat them
There was a delicious looking recipe in the christmas cookie edition of the magazine “Brigitte”. I do not read this magazine, but I like their cookie recipes and so I was very happy that you can download their recipes as well. The recipe I fell in love with was a Spritzgebäck seasoned with cacao and allspice. I mixed the dough and tried to pipe some cookies. But then I had to realize that I either need a stronger piping bag or that the dough was to dry. And so I put the dough in the fridge and started to rethink the plan. And after half an hour the dough had the perfect consistence for rolling and I had a new plan.
And so I rolled the dough, cut out circle, filled them with a hazelnut and quince jelly filling and folded the sides of the cookie so they formed little triangles. The mixture of allspice, quince and hazelnut fits together very nicely. So I’m not longer disappointed over the original recipe but very happy with my variation of the recipe.
There are only two weeks left until the first Advent! So its really time to bake some Christstollen.
I baked, without a change (!), my Christstollen recipe – like I did it in the last four years. I know that its unusual for me not to change a recipe, but this recipe did not only convince me but although my gourmet collegues and my unbribable honest father.
This christstollen stays very moist due to the water roux I included in the recipe and the spices I use (vanilla, mace, cardamom and cinnamon)makes it very delicious. Only a little bit of patient is needed because the Christstollen should be rest for some weeks before eating it. It needs the time so that all aromas can infuse the stollen and merge to a heavenly taste.
The recipe can be found here and the “How to form a christstollen” can be found here.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.
I baked some Madeleines for the christening of my little niece. I posted the recipe for the normal Maeleines some time ago, but at this time of the year I had the feeling that only one sort of Madeleines would be to boring. And so I seasoned the Madeleines with some cacao and gingerbread spice.
And so I had a delicious Christmas-Madeleines.
Its already the third advent and I still did not post a single Christmas cookie recipe! I have to change this immediately!
But until now I bake the traditional cookies in our family: Vanilla crescents, Liebesgrübchen, Black and white Kisses and Linzer Rings. But in the December Magazine of “Schrot and Korn” there were a cookie recipe that temped me very much. Little Plum Packets a butter cookie filled with plum butter and ground nuts.
They looked very complicated but when I read the recipe I realise that they are much easier to do the I thought. You just has to cut out stars, place a little bit of the filling in the middle and fold the pointed ends of the star over the filling and close everything with a hazelnut.
The cookies are great: a soft fruit and nut filling with hints of vanilla and cinnamon. I like them very much!
When I saw the Black&White Kisses from foodmayhem at Tastespotting I fall in love with this little meringue puffs. I had to bake them directly! And because I planned to bake linzer cookies I used half of the dough for the kisses instead. And some left over egg white I always found in my kitchen during Christmas baking.
I use all my left over chocolate which I grind finely. I used about three times of the chocolate amount the recipe ask for.
To make the cookies lactose free I prepared the dough with margarine.
The small kisses are beautiful, delicious and easy to do. I like the feeling when the kisses melt in the mouth. Chocolate and meringue are a perfect couple. Another new Christmas favorite.
Black and white Kisses
- 125g flour Type 405
- 20g sugar
- 1 egg yolk
- 75g Margarine
- 2 big egg white
- 1/2 Tsp vanilla extract
- 100g sugar
- 120g ground dark chocolate (70% cacao)
Knead the ingredients for the dough shortly until combined and cool in the fridge for hour. Roll out thinly and cut round cookies with a diameter of 3,5 cm. Bake at 175 °C for 6 min. Let them cool down.
In the meantime whip the egg white with vanilla extract until the surface is frothy, now at slowly the sugar while whipping. Whip to stiff peaks. Fold in the chocolate carefully and pipe little puffs on the cookies with a piping tip with a diameter of 13 mm.
Bake (dry) at 100°C for 60 min.
Vanilla crescents without nuts or almonds? And then made with margarine instead of butter, too?
When baking for friends and family members with special diets like lactose free and with as less histamine as possible you have to consider some details: You can not use any kind of nuts and diary products are not permitted.
But what is Christmas without Vanillekipferl? To me this cookies belong to Christmas like candles and Christmas trees. So I started to search the web for alternative recipes. I found few and all said that the crescents are not as brittle as the original version. I could not accept this and started to create my own recipe basing on my usual Vanillekipferl-Recipe. I replaced the almonds with starch which made the cookies as brittle as the Kipferl made with almonds.
Vanillekipferl (without nuts or almonds)
- 170g flour Type 405
- 65g starch
- 55g sugar
- 1 Tps homemade vanilla sugar
- 2 egg yolks
- 125g Margarine
- 100g sugar grind with 1/2 Vanilla bean in a food processor
Knead all incredients for the dough and chill for 1 hour in the fridge. Form to small crescents (about 14g each) and bake at 175°C for 12 min. Let cool a little bit and roll in vanilla sugar while still warm.
I tested already some new christmas cookie recipe this year but not one was as good as the ones I bake every year during my christmas baking. But this weekend I came across the recipe for “Thüringer Spitzbuben”. The name Spitzbube left me puzzled because I knew the term Spitzbube as an alias for Linzer Cookies, the delicous cookies filled with red currant jelly.
But the “Thüringer Spitzbuben” are not filled with some jelly, instead an almond is pressed in the middle of the cookie and glazed with some egg yolk. The dough is seasoned with cacao and cinnamon and smells irresistible during baking.
It has no similarity to his namesake but it taste delicious. I like the combination of almonds, cacao and cinnamon very much and so there is a good chance that this recipe will be added to the recipes I bake every year. Continue reading